Making Ethanol from Tapioca Starch Liquid Waste by Hydrolysis and Fermentation.
ARTICLES BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY 2011
“ Strengthening Basic Sciences and Technology for Industrial Sustainability“
ISBN 978 – 979-98623-1-0
July 22-23 , 2011, BALI-INDONESIA
Making Ethanol from Tapioca Starch Liquid Waste
by Hydrolysis and Fermentation
Luluk Edahwati
Chemical Engineering Department, Faculty of Industrial Technology
UPN “Veteran” Jawa Timur,
Abstract
Alcohol or often called ethanol (ethyl alcohol) in the industrialized world which is often used as a solvent, can be
produced by fermentation using the yeast Saccharomyces Cereviceae. The basic ingredients that can be fermented
include materials that contain saccharin, starch, and selullosa. Production of ethanol in this study carried out by using
the basic ingredients of starch derived from tapioca starch liquid waste that has a starch content of 8.14%. Before the
fermentation process, first performed by the process of hydrolysis using bacteria producing enzyme α- amylase is
Bacillus to obtain a solution containing sugar (glucose). Result of hydrolysis solution containing glucose at 4.82%,
5.3% and 5.7% then fermented for a certain time interval by using yeast Saccharomyces Cereviceae. From the
experimental results obtained a conclusion that maximum results are obtained occurs in 10% bacillus fermentation
lasts for 15 days with levels of ethanol produced by 20.14%.
Keywords: Tapioca, alcohol
INTRODUCTION
Alcohol is widely used in everyday life, such as
cosmetic ingredients, the beverage industry, beverage
material, organic solvent and as fuel. This need will
increase with the possibility Alcohol replacing
petroleum as fuel. where the fuel of alcohol is a fuel
derived from renewable materials and certainly
contrary to the petroleum fuel or gas now used to the
longer
will
be
more
exhausted.
Alcohol can be obtained through a process of
fermentation and synthetic. The process of making
alcohol for industrial scale usually use the help of
microorganisms to transform the basic ingredients that
contain sugars into alcohol. In general, the raw material
for making ethanol from drops or molasses, where the
drops are also a necessary ingredient for other
industries such as brewing and the manufacture of
cooking spices. Because of the needs of industries that
use the drops ( liquid byproduct of the sugar factory) as
a raw material, then indirectly stock drops (liquid
byproduct of the sugar factory) will be increasingly
depleted. Therefore, it is necessary to reform raw
materials or other alternative is to utilize waste tapioca
flour (starch) as a raw material for making ethanol.
Because of the needs of industries that use the drops
(liquid byproduct of the sugar factory) as a raw
material, then indirectly stock drops (liquid liquid
byproduct of the sugar factory) will be increasingly
depleted. Therefore, it is necessary to reform raw
materials or other alternative is to utilize waste tapioca
flour (starch) as a raw material for making ethanol. The
liquid waste produced from tapioca starch production
process, from raw material washing up on the process
of separating starch from the water or the deposition
process. Tapioca starch Liquid waste has a
carbohydrate content of 8:14% and 1.72% glucose.
With the carbohydrate content are allowed to be used
as
a
feedstock
for
ethanol
production.
The purpose of this research is to find the best
conditions in the fermentation process to obtain the
results of pure ethanol.
Liquid Waste Tapioca Starch
Tapioca starch Liquid waste is liquid waste derived
from water of the result precipitation tapioca starch
manufacturing process. Where the current utilization of
tapioca starch liquid waste merely as livestock feed, or
just dumped (Munandar, 1990). Starch deposition
process causes the dissolution of nutrients which
involved regardless of cassava into the liquid waste
(Grist, 1986). Nutrients involved in the wastewater of
tapioca starch include carbohydrates, thiamin, and
other organic compounds in which the content is still
potential for the manufacture of ethanol (Munandar,
1990).
enzyme hydrolysis
Starch is a component that is more complex than the
disaccharide. Before the fermented starch must be
broken by using the enzyme amylase into components
of the disaccharide is maltose. By using other enzymes
are maltase, maltose would be hydrolyzed to glucose.
(Gumbira Sa'id, 1987)
D10-1
ARTICLES BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY 2011
“ Strengthening Basic Sciences and Technology for Industrial Sustainability“
ISBN 978 – 979-98623-1-0
July 22-23 , 2011, BALI-INDONESIA
The process of hydrolysis is influenced by several
factors, among others, as follows:
a. The number of carbohydrate content in raw materials
Carbohydrate content of less then it will produce less
glucose and reverse. On the content of the suspension
is too high, it could lead to the mix will increase
b. temperature Hydrolysis
In general the higher the temperature, the reaction rate
rises either not catalyzed or catalyzed by enzymes.
However, if the temperature is too high can accelerate
the breakdown or destruction of the enzyme. But keep
in mind that enzymes are proteins, so the higher
temperatures also increased the enzyme inactivation
process. Both enzimztik affect the overall reaction rate.
Almost all enzymes have an optimal activation at a
temperature
of
30
º
C
40
º
C.
c. pH
pH affects the amount of hydrolysis products, enzyme
shows maximum activity at a pH range of so-called
optimum pH. Where is the optimum pH generally
ranges between 4.5 -8. The optimum pH is different
depending on the origin of an enzyme of the enzyme.
d. Water levels
Water content of the material greatly influences the
rate of enzymatic reactions. At low free water content
occurs obstacles and barriers so that both the diffusion
of enzyme or substrate is retarded, a result terejadi
hydrolysis only at the substrate is directly related to the
enzyme. (Winarno, 1994)
e. stirring speed
Stirring speed used for the hydrolysis process is 200
rpm. (Olivia, 2004)
Factors - factors that affect the fermentation
process are as follows:
a. pH
A good pH for fermentation, which is between pH 4-5.
pH is a pH favor the yeast and the pH can thwart the
development of many types of bacteria. To acidify
usually used sulfuric acid. Even better is lactic acid,
because lactic acid is good for yeast growth, but the
ugliness can grow bacteria that could harm the butyric
acid fermentation of yeast.
b. time
The time required for fermentation depends on
temperature, concentration of sugar. But in general it
takes between 36-50 hours. (D. Syamsul bahri)
c. temperature
In general, a good temperature for fermentation
between 25-30 º C. The lower the temperature the
higher the alcohol fermentation is generated. This is
because at low temperatures will be more complete
fermentation and loss of alcohol due to be carried away
by the gas carbon dioxide would be less.
EXPERIMENTAL
Basic materials used in this research is tapioca starch
liquid waste. Yeast species Saccharomyces Cereviseae.
Yeast Extract, Malt Extract, nutrient, and amylaseproducing bacteria (Bacillus) used for the hydrolysis
process.
Tools and Tool Series
The tools used to process tools include fermentation,
distillation equipment, and tools hydrolysis.
Fermentation
Ethanol is a form of natural dihasikan of fermentation
products which are found in beer, wine, spirits and
much more. Alcoholic beverages can be classified into
two parts, namely:
1. Fermented products are consumed directly.
2. Distilled fermented products first before
consumption.
D10-2
ARTICLES BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY 2011
“ Strengthening Basic Sciences and Technology for Industrial Sustainability“
ISBN 978 – 979-98623-1-0
July 22-23 , 2011, BALI-INDONESIA
Condition
hydrolysis
• remained conditions
a. Tapioca starch Liquid waste volume
= 2000 ml
b. Hydrolysis time
= 4 Days
• variables
a. Bacillus (% v / v)
= 5; 7.5; 10
fermentation
• remained conditions
a. Tapioca liquid waste volume
b. Saccharomyces Cereviseae
• variables
a. Time Fermentation (days)
= 5; 10; 15; 20; 25
distillation
• remained conditions
a. Tapioca liquid waste volume
b. Distillation temperature
= 200 ml
= 70 ° C
= 200 ml
= 10% v / v
4
5
8
7
6
1
9
3
Descriptio
n:
1. Flasks
distillatio
n
2. Water
Bath
3.
Thermom
eter
2
Sampel
Bacillus
(% berat)
1
8,14
Kadar
Glukosa
(% berat)
1,72
RESULTS AND DISCUSSION
Analysis of Raw Materials (Liquid Waste tapioca
starch)
Based on the results of analysis of starting material
(tapioca starch liquid waste) obtained the following
data:
Levels of Starch and Glucose Levels in tapioca starch
Liquid waste
Hydrolysis Process Results
From the results obtained by analysis of bacillus and
glucose
levels
were
as
follows:
Glucose levels in the Liquid waste tapioca starch with
a ratio of the bacterium Bacillus
D10-3
ARTICLES BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY 2011
“ Strengthening Basic Sciences and Technology for Industrial Sustainability“
ISBN 978 – 979-98623-1-0
July 22-23 , 2011, BALI-INDONESIA
Sampel
Bacillus
(% v/v)
1
2
3
5
7,5
10
Kadar
Glukosa
(% berat)
4,82
5,3
5,7
In table shows that in sample 1, the starch is
converted into glucose by 40.79%, in sample 2 at
34.89%, and the third sample of 29.97%.
Fermentation results
From the results obtained by analysis of residual
glucose
and
ethanol
levels
as
follows:
Effect of Bacillus and Long Fermentation Glucose
Levels Against Time Generated on Fermentation
In Table shows that the residual glucose levels ranged
between 7.4% - 13.5%. Where the results of this study
indicate that the bacillus of 10% with 5 day old
fermentation, the highest glucose levels obtained at
13.5%.
In figure above can be seen that the longer the
fermentation, the higher the residual glucose levels. It
is also seen that the smaller the bacillus then acquired
the remaining glucose levels are also increasingly
randah.
At the time of fermentation of 5 days to 25 days,
glucose levels remaining for all the bacillus is
relatively decreased. This is because the longer the
fermentation, the more glucose to be broken down
by yeast into ethanol and organic acids that decrease
levels of residual sugar. Where this is in accordance
with the opinion Daulay (1991) that the sugar reduction
will decrease over time because the fermentation of
sugar will be broken down into alcohol and organic
acids
Distillation Analysis Results
From the results obtained by analysis of levels of
ethanol as follows:
Effect of Bacillus and Long Fermentation Against
Ethanol Levels Generated on Distillation Process.
D10-4
ARTICLES BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY 2011
“ Strengthening Basic Sciences and Technology for Industrial Sustainability“
ISBN 978 – 979-98623-1-0
July 22-23 , 2011, BALI-INDONESIA
Ethanol
Bacillus Fermentation
Level
(%)
Time (days)
(%)
5
9,49
10
15,15
5
15
18,83
20
12,65
25
10,21
5
11,3
10
17,23
7,5
15
19,92
20
13,52
25
11,37
5
12,59
10
17,82
10
15
20,14
20
15,19
25
12,76
In figure above can be seen that for all the bacillus had
a greater tendency of its ethanol content with time of
fermentation. The best results were obtained in 10%
with long bacillus fermentation 15 days, levels of
ethanol obtained by 20.14%, while the lowest result of
the bacillus of 5% where the long fermentation of 5
days and levels of ethanol obtained at 9.49%. This is
due at the beginning of fermentation, Saccharomyces
Cereviceae require adaptation to a new liquid medium
so that the ethanol produced is still small. For a long
time 5 to 15 days of fermentation, ethanol content was
increased slowly. While in the long fermentation after
15 days, its ethanol content decreases. This is due to
microorganism growth rate decreased due to reduced
nutrient supply and the accumulation of metabolic
substances that inhibit growth. This is in accordance
with the opinion Daulay (1991) that the rate of alcohol
formation depends on microbial activity. Given the
considerable substrate and fermentation time is long
enough, the greater the chance of yeast to produce
alcohol. And the production of alcohol will decrease
with reduced carbon sources and microbial activity
CONCLUSION
In research that has been done can be concluded that
the best conditions in the fermentation process liquid
waste tapioca starch with yeast Saccharomyces
Cereviceae is on day - 15 in which generated the
highest ethanol content of 20.14% at 10% with bacillus
residual glucose levels by 11, 26%.
REFERENCES
Bahri, D Syamsul. Laporan Penelitian Pembuatan
Alkohol dari Nira Aren dan Lontara. Departemen
Perindustrian Balai Penelitian Kimia : Ujung Pandang
Budiyanto,
Krisno
Agus.
H.DR.MKes.2002.
Mikrobiologi
Dasar.
Universitas
Muhammadiyah Malang : Malang
Fardiaz, Srikandi.1992. Mikrobiologi Pangan. Edisi 1.
PT. Gramedia Pustaka Utama : Jakarta
Groggins, P H.1958. Unit Proses in Organic
Synthetis. Fifth edition. Mc Graw Hill :
Kogakasha
Kirck, Othmer. 1953. Encyclopedia of Chemical
Technologi. 2nd edition Volume 10
Kusnawidjaja, K.Dr.1983. Biokimia. Alumni :
Bandung
Munajim.1984. Teknologi Pengolahan Pisang. PT.
Gramedia Pustaka Utama : Jakarta
Rahman, Ansori. 1989. Pengantar Teknologi
Fermentasi. Departemen Pendidikan dan
Kebudayaan Direktorat Jendral Pendidikan
Tinggi Pusat Antar Universitas Pangan dan
Gizi IPB : Bogor
Sa’id, E Gumbira.1987. Penerapan Teknologi
Fermentasi. PT. Melton Putra : Jakarta
Sa’id, E Gumbira.1989. Fermentor. IPB : Bogor
Soeroto, S. 1983. Bercocok Tanam Ubi Kayu. CV.
Yasaguna : Jakarta
Tjokroadikoesoemo, P. Soebijanto. 1986. HFS dan
Industri Ubi Kayu Lainnya. PT.
Gramedia Pustaka Utama : Jakarta
Winarno, F.G. 1994. Kimia Pangan dan Gizi. PT.
Gramedia Pustaka Utana : Jakarta
Winarno, F.G. 1994. Enzim Pangan PT. Gramedia
Pustaka Utana : Jakarta
D10-5
“ Strengthening Basic Sciences and Technology for Industrial Sustainability“
ISBN 978 – 979-98623-1-0
July 22-23 , 2011, BALI-INDONESIA
Making Ethanol from Tapioca Starch Liquid Waste
by Hydrolysis and Fermentation
Luluk Edahwati
Chemical Engineering Department, Faculty of Industrial Technology
UPN “Veteran” Jawa Timur,
Abstract
Alcohol or often called ethanol (ethyl alcohol) in the industrialized world which is often used as a solvent, can be
produced by fermentation using the yeast Saccharomyces Cereviceae. The basic ingredients that can be fermented
include materials that contain saccharin, starch, and selullosa. Production of ethanol in this study carried out by using
the basic ingredients of starch derived from tapioca starch liquid waste that has a starch content of 8.14%. Before the
fermentation process, first performed by the process of hydrolysis using bacteria producing enzyme α- amylase is
Bacillus to obtain a solution containing sugar (glucose). Result of hydrolysis solution containing glucose at 4.82%,
5.3% and 5.7% then fermented for a certain time interval by using yeast Saccharomyces Cereviceae. From the
experimental results obtained a conclusion that maximum results are obtained occurs in 10% bacillus fermentation
lasts for 15 days with levels of ethanol produced by 20.14%.
Keywords: Tapioca, alcohol
INTRODUCTION
Alcohol is widely used in everyday life, such as
cosmetic ingredients, the beverage industry, beverage
material, organic solvent and as fuel. This need will
increase with the possibility Alcohol replacing
petroleum as fuel. where the fuel of alcohol is a fuel
derived from renewable materials and certainly
contrary to the petroleum fuel or gas now used to the
longer
will
be
more
exhausted.
Alcohol can be obtained through a process of
fermentation and synthetic. The process of making
alcohol for industrial scale usually use the help of
microorganisms to transform the basic ingredients that
contain sugars into alcohol. In general, the raw material
for making ethanol from drops or molasses, where the
drops are also a necessary ingredient for other
industries such as brewing and the manufacture of
cooking spices. Because of the needs of industries that
use the drops ( liquid byproduct of the sugar factory) as
a raw material, then indirectly stock drops (liquid
byproduct of the sugar factory) will be increasingly
depleted. Therefore, it is necessary to reform raw
materials or other alternative is to utilize waste tapioca
flour (starch) as a raw material for making ethanol.
Because of the needs of industries that use the drops
(liquid byproduct of the sugar factory) as a raw
material, then indirectly stock drops (liquid liquid
byproduct of the sugar factory) will be increasingly
depleted. Therefore, it is necessary to reform raw
materials or other alternative is to utilize waste tapioca
flour (starch) as a raw material for making ethanol. The
liquid waste produced from tapioca starch production
process, from raw material washing up on the process
of separating starch from the water or the deposition
process. Tapioca starch Liquid waste has a
carbohydrate content of 8:14% and 1.72% glucose.
With the carbohydrate content are allowed to be used
as
a
feedstock
for
ethanol
production.
The purpose of this research is to find the best
conditions in the fermentation process to obtain the
results of pure ethanol.
Liquid Waste Tapioca Starch
Tapioca starch Liquid waste is liquid waste derived
from water of the result precipitation tapioca starch
manufacturing process. Where the current utilization of
tapioca starch liquid waste merely as livestock feed, or
just dumped (Munandar, 1990). Starch deposition
process causes the dissolution of nutrients which
involved regardless of cassava into the liquid waste
(Grist, 1986). Nutrients involved in the wastewater of
tapioca starch include carbohydrates, thiamin, and
other organic compounds in which the content is still
potential for the manufacture of ethanol (Munandar,
1990).
enzyme hydrolysis
Starch is a component that is more complex than the
disaccharide. Before the fermented starch must be
broken by using the enzyme amylase into components
of the disaccharide is maltose. By using other enzymes
are maltase, maltose would be hydrolyzed to glucose.
(Gumbira Sa'id, 1987)
D10-1
ARTICLES BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY 2011
“ Strengthening Basic Sciences and Technology for Industrial Sustainability“
ISBN 978 – 979-98623-1-0
July 22-23 , 2011, BALI-INDONESIA
The process of hydrolysis is influenced by several
factors, among others, as follows:
a. The number of carbohydrate content in raw materials
Carbohydrate content of less then it will produce less
glucose and reverse. On the content of the suspension
is too high, it could lead to the mix will increase
b. temperature Hydrolysis
In general the higher the temperature, the reaction rate
rises either not catalyzed or catalyzed by enzymes.
However, if the temperature is too high can accelerate
the breakdown or destruction of the enzyme. But keep
in mind that enzymes are proteins, so the higher
temperatures also increased the enzyme inactivation
process. Both enzimztik affect the overall reaction rate.
Almost all enzymes have an optimal activation at a
temperature
of
30
º
C
40
º
C.
c. pH
pH affects the amount of hydrolysis products, enzyme
shows maximum activity at a pH range of so-called
optimum pH. Where is the optimum pH generally
ranges between 4.5 -8. The optimum pH is different
depending on the origin of an enzyme of the enzyme.
d. Water levels
Water content of the material greatly influences the
rate of enzymatic reactions. At low free water content
occurs obstacles and barriers so that both the diffusion
of enzyme or substrate is retarded, a result terejadi
hydrolysis only at the substrate is directly related to the
enzyme. (Winarno, 1994)
e. stirring speed
Stirring speed used for the hydrolysis process is 200
rpm. (Olivia, 2004)
Factors - factors that affect the fermentation
process are as follows:
a. pH
A good pH for fermentation, which is between pH 4-5.
pH is a pH favor the yeast and the pH can thwart the
development of many types of bacteria. To acidify
usually used sulfuric acid. Even better is lactic acid,
because lactic acid is good for yeast growth, but the
ugliness can grow bacteria that could harm the butyric
acid fermentation of yeast.
b. time
The time required for fermentation depends on
temperature, concentration of sugar. But in general it
takes between 36-50 hours. (D. Syamsul bahri)
c. temperature
In general, a good temperature for fermentation
between 25-30 º C. The lower the temperature the
higher the alcohol fermentation is generated. This is
because at low temperatures will be more complete
fermentation and loss of alcohol due to be carried away
by the gas carbon dioxide would be less.
EXPERIMENTAL
Basic materials used in this research is tapioca starch
liquid waste. Yeast species Saccharomyces Cereviseae.
Yeast Extract, Malt Extract, nutrient, and amylaseproducing bacteria (Bacillus) used for the hydrolysis
process.
Tools and Tool Series
The tools used to process tools include fermentation,
distillation equipment, and tools hydrolysis.
Fermentation
Ethanol is a form of natural dihasikan of fermentation
products which are found in beer, wine, spirits and
much more. Alcoholic beverages can be classified into
two parts, namely:
1. Fermented products are consumed directly.
2. Distilled fermented products first before
consumption.
D10-2
ARTICLES BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY 2011
“ Strengthening Basic Sciences and Technology for Industrial Sustainability“
ISBN 978 – 979-98623-1-0
July 22-23 , 2011, BALI-INDONESIA
Condition
hydrolysis
• remained conditions
a. Tapioca starch Liquid waste volume
= 2000 ml
b. Hydrolysis time
= 4 Days
• variables
a. Bacillus (% v / v)
= 5; 7.5; 10
fermentation
• remained conditions
a. Tapioca liquid waste volume
b. Saccharomyces Cereviseae
• variables
a. Time Fermentation (days)
= 5; 10; 15; 20; 25
distillation
• remained conditions
a. Tapioca liquid waste volume
b. Distillation temperature
= 200 ml
= 70 ° C
= 200 ml
= 10% v / v
4
5
8
7
6
1
9
3
Descriptio
n:
1. Flasks
distillatio
n
2. Water
Bath
3.
Thermom
eter
2
Sampel
Bacillus
(% berat)
1
8,14
Kadar
Glukosa
(% berat)
1,72
RESULTS AND DISCUSSION
Analysis of Raw Materials (Liquid Waste tapioca
starch)
Based on the results of analysis of starting material
(tapioca starch liquid waste) obtained the following
data:
Levels of Starch and Glucose Levels in tapioca starch
Liquid waste
Hydrolysis Process Results
From the results obtained by analysis of bacillus and
glucose
levels
were
as
follows:
Glucose levels in the Liquid waste tapioca starch with
a ratio of the bacterium Bacillus
D10-3
ARTICLES BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY 2011
“ Strengthening Basic Sciences and Technology for Industrial Sustainability“
ISBN 978 – 979-98623-1-0
July 22-23 , 2011, BALI-INDONESIA
Sampel
Bacillus
(% v/v)
1
2
3
5
7,5
10
Kadar
Glukosa
(% berat)
4,82
5,3
5,7
In table shows that in sample 1, the starch is
converted into glucose by 40.79%, in sample 2 at
34.89%, and the third sample of 29.97%.
Fermentation results
From the results obtained by analysis of residual
glucose
and
ethanol
levels
as
follows:
Effect of Bacillus and Long Fermentation Glucose
Levels Against Time Generated on Fermentation
In Table shows that the residual glucose levels ranged
between 7.4% - 13.5%. Where the results of this study
indicate that the bacillus of 10% with 5 day old
fermentation, the highest glucose levels obtained at
13.5%.
In figure above can be seen that the longer the
fermentation, the higher the residual glucose levels. It
is also seen that the smaller the bacillus then acquired
the remaining glucose levels are also increasingly
randah.
At the time of fermentation of 5 days to 25 days,
glucose levels remaining for all the bacillus is
relatively decreased. This is because the longer the
fermentation, the more glucose to be broken down
by yeast into ethanol and organic acids that decrease
levels of residual sugar. Where this is in accordance
with the opinion Daulay (1991) that the sugar reduction
will decrease over time because the fermentation of
sugar will be broken down into alcohol and organic
acids
Distillation Analysis Results
From the results obtained by analysis of levels of
ethanol as follows:
Effect of Bacillus and Long Fermentation Against
Ethanol Levels Generated on Distillation Process.
D10-4
ARTICLES BALI INTERNATIONAL SEMINAR ON SCIENCE AND TECHNOLOGY 2011
“ Strengthening Basic Sciences and Technology for Industrial Sustainability“
ISBN 978 – 979-98623-1-0
July 22-23 , 2011, BALI-INDONESIA
Ethanol
Bacillus Fermentation
Level
(%)
Time (days)
(%)
5
9,49
10
15,15
5
15
18,83
20
12,65
25
10,21
5
11,3
10
17,23
7,5
15
19,92
20
13,52
25
11,37
5
12,59
10
17,82
10
15
20,14
20
15,19
25
12,76
In figure above can be seen that for all the bacillus had
a greater tendency of its ethanol content with time of
fermentation. The best results were obtained in 10%
with long bacillus fermentation 15 days, levels of
ethanol obtained by 20.14%, while the lowest result of
the bacillus of 5% where the long fermentation of 5
days and levels of ethanol obtained at 9.49%. This is
due at the beginning of fermentation, Saccharomyces
Cereviceae require adaptation to a new liquid medium
so that the ethanol produced is still small. For a long
time 5 to 15 days of fermentation, ethanol content was
increased slowly. While in the long fermentation after
15 days, its ethanol content decreases. This is due to
microorganism growth rate decreased due to reduced
nutrient supply and the accumulation of metabolic
substances that inhibit growth. This is in accordance
with the opinion Daulay (1991) that the rate of alcohol
formation depends on microbial activity. Given the
considerable substrate and fermentation time is long
enough, the greater the chance of yeast to produce
alcohol. And the production of alcohol will decrease
with reduced carbon sources and microbial activity
CONCLUSION
In research that has been done can be concluded that
the best conditions in the fermentation process liquid
waste tapioca starch with yeast Saccharomyces
Cereviceae is on day - 15 in which generated the
highest ethanol content of 20.14% at 10% with bacillus
residual glucose levels by 11, 26%.
REFERENCES
Bahri, D Syamsul. Laporan Penelitian Pembuatan
Alkohol dari Nira Aren dan Lontara. Departemen
Perindustrian Balai Penelitian Kimia : Ujung Pandang
Budiyanto,
Krisno
Agus.
H.DR.MKes.2002.
Mikrobiologi
Dasar.
Universitas
Muhammadiyah Malang : Malang
Fardiaz, Srikandi.1992. Mikrobiologi Pangan. Edisi 1.
PT. Gramedia Pustaka Utama : Jakarta
Groggins, P H.1958. Unit Proses in Organic
Synthetis. Fifth edition. Mc Graw Hill :
Kogakasha
Kirck, Othmer. 1953. Encyclopedia of Chemical
Technologi. 2nd edition Volume 10
Kusnawidjaja, K.Dr.1983. Biokimia. Alumni :
Bandung
Munajim.1984. Teknologi Pengolahan Pisang. PT.
Gramedia Pustaka Utama : Jakarta
Rahman, Ansori. 1989. Pengantar Teknologi
Fermentasi. Departemen Pendidikan dan
Kebudayaan Direktorat Jendral Pendidikan
Tinggi Pusat Antar Universitas Pangan dan
Gizi IPB : Bogor
Sa’id, E Gumbira.1987. Penerapan Teknologi
Fermentasi. PT. Melton Putra : Jakarta
Sa’id, E Gumbira.1989. Fermentor. IPB : Bogor
Soeroto, S. 1983. Bercocok Tanam Ubi Kayu. CV.
Yasaguna : Jakarta
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